I am planning on making Nigella's Ginger and Passionfruit trifle for a BBQ this evening and wondered if I can whip the cream before I go, transport in a large bowl, and then assemble on top of the ginger-wine soaked sponge when I get there? Don't fancy spending 15 mins whipping cream when I get there if I could be sipping a Pimm's!!
Does anyone know how long pre-whipped cream will stay 'peaky' for?